Wet Bottom Pecan Pie
By Dana Ramsey DRamsey
My family loves pecans and being history nuts ourselves learned that Thomas Jefferson was fascinated with the pecan tree. He planted 100s of them and in 1775 he gave some nuts to George Washington who planted them at Mount Vernon and there are supposedly 3 of those trees still growing on the banks of the Potomac. Well this recipe came out of one of my family recipes but I didn't have enough dark corn syrup so I substituted black strap molasses! It was a huge hit with my husband who ate the entire pie!
prepared single 9" pie crust unbaked
dark corn syrup
melted butter (i used unsalted)
1 1/2 c
1Preheat your oven to 400° F.
Prepare your pie shell, set aside. I used the kitchen aide pastry recipe or use your very favorite.
2Beat the eggs lightly, add the sugar, salt, corn syrup, blackstrap molasses, cooled butter, and vanilla, mix well. Note: I used my stand-up mixer.
3Spread the pecan halves on the bottom of your crust. Note: I just placed them one at a time in a nice pattern. Once I had the bottom covered, the broken pecans I had left I mixed in with the filling and then poured it over the pecans that covered the bottom of my crust.
4Protect your pie crust edges with foil and place in the oven and immediately reduce the heat to 350° F. Bake for 50 to 55 minutes or until the mixture is firm in the center. Note: I pulled the foil off the edges of the crust about 10 minutes before the baking time was up. Cool completely before serving. Enjoy.
5Note: My husband said that it reminded him of a wet bottom shoe fly pie and he honestly ate the entire pie. The piece picture is what was left! In my family recipe we used the light corn syrup but I decided to use the dark as my friend Diane Smith did in her recipe. And the next time I make this pie I am going to try King Syrup which I heard from Bea Liles my other JAP friend that is better than Kayro! Thank you ladies hugs!